A&W #0226
2528 St Johns St, Port Moody · Restaurant
Inspection summary
A&W #0226 has been inspected 21 times by Fraser Health Authority since October 11, 2012. The most recent inspection, on June 19, 2026, found no infractions.
15 of 21 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Pests, Protecting food from contamination and Handwashing and staff hygiene.
The last 9 inspections in a row found no infractions. The number of infractions per inspection has stayed roughly the same over time.
What these findings mean
Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.
PestsHigher risk
Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.
Recorded 2 times across 2 separate inspections, most recently on May 10, 2021. For example:
304 - Premises not free of pests [s. 26(a)]
Protecting food from contaminationHigher risk
This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.
Recorded 2 times across 2 separate inspections, most recently on July 3, 2020. For example:
209 - Food not protected from contamination [s. 12(a)]
Handwashing and staff hygieneHigher risk
Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.
Recorded once on May 10, 2021. For example:
401 - Adequate handwashing stations not available for employees [s. 21(4)]
Food temperature controlHigher risk
Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.
Recorded once on July 3, 2020. For example:
203 - Food not cooled in an acceptable manner [s. 12(a)]
Cleaning and sanitizingHigher risk
Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.
Recorded once on January 9, 2018. For example:
302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
About this data
These results come from Fraser Health Authority, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.
21 inspections
- Routine Inspection
0 infractions
- Routine Inspection
0 infractions
- Routine Inspection
0 infractions
- Routine Inspection
0 infractions
- Routine Inspection
0 infractions
- Routine Inspection
0 infractions
- Routine Inspection
0 infractions
- Follow-Up Inspection
0 infractions
- Routine Inspection
0 infractions
- Routine Inspection
2 infractions
- 401 - Adequate handwashing stations not available for employees [s. 21(4)]
- Observation (CORRECTED DURING INSPECTION): No paper towels in a paper towel dispenser in a staff washroom observed. Staff are not encouraged to wash hands if handwashing sink is not fully stocked with single use paper towels, liquid soap, and hot and cold running water. Poor hand hygiene after using a washroom may cause foodborne illness.
- Corrective Action(s): Stock paper towels in the paper towel dispenser
- 304 - Premises not free of pests [s. 26(a)]
- Observation (CORRECTED DURING INSPECTION): Several rodent droppings by a trap located next to a boiler observed. Both operator and pest control company is aware of the infestation. Both operator and pest control company is aware of the infestation. The latest month's pest control report indicated some pest activities around the boiler area. Rodents and droppings may contaminate food and cause foodborne illness
- Corrective Action(s): Remove the droppings and clean and sanitize the affected areas
- Continue to monitor for rodent activities
- Violation Score:
- 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
- Observation: The operator noted that there is a hole behind the boiler and the boiler must be taken out to have enough space to seal the hole. The operator had contacted the head office and waiting for a response
- Date to be corrected by: 1 week
- Corrective Action(s): Continue to work with the head office to seal the hole. Do not store any food or water around the boiler
- Violation Score:
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Minor accumulation of food debris under coolers observed. Food debris may attract pests and lead to contamination of food items.
- Date to be corrected by: Today
- Corrective Action(s):
- Violation Score:
- 401 - Adequate handwashing stations not available for employees [s. 21(4)]
- Follow-Up Inspection
0 infractions
- Routine Inspection
2 infractions
- 203 - Food not cooled in an acceptable manner [s. 12(a)]
- Observation (CORRECTED DURING INSPECTION): Noted grilled onion being cooled at room temperature - temp was 56 oC after 1 hr at room
- Corrective Action(s): Follow proper cooling practice to lower temp of hot food from 60 oC to 20 oC in < 2 hrs and from 20 oC to 4oC in < 4 hr - use shallow metal pan, ice water bath ...
- Violation Score: 5
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: Noted staff handling raw patties with bare hands and touching other surfaces prior to hand washing
- Corrective Action(s): Do not touch raw hamburger patties with bare hand - use tongs/utensils- wash hands immediately after touching raw patties. Minimize bare hand contact with foods by using utensils, single use gloves, wax papers etc.
- Violation Score: 3
- 203 - Food not cooled in an acceptable manner [s. 12(a)]
- Routine Inspection
0 infractions
- Routine Inspection
0 infractions
- Routine Inspection
1 infraction
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Grease accumulation and food debris are observed in the following areas:
- - Underneath the grills and deep fryers
- - On the legs of the tables and behind equipment
- - On the underside of the handwash station close to the back exit
- - On the floors along the walls
- Date to be corrected by: June 2, 2019
- Corrective Action: Deep clean the areas mentioned above to ensure the premises is kept in a sanitary condition
- Corrective Action(s):
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Follow-Up Inspection
0 infractions
- Routine Inspection
2 infractions
- 201 - Food contaminated or unfit for human consumption [s. 13]
- Observation: Noted a carton of 18% milk open bulged with expiry Jan 11 /2019
- Corrective Action(s): Discard the spoiled milk
- Violation Score: 5
- 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
- Observation (CORRECTED DURING INSPECTION): No sanitizer noted in the bucket for wiping rags.
- Corrective Action(s): Sanitizer solution to be avaialbe at all time
- Violation Score: 5
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Poor cleaning noted, floor, equipment under and behind all equip, washroom....
- Corrective Action(s): Clean the entire facility.
- Violation Score: 9
- 201 - Food contaminated or unfit for human consumption [s. 13]
- Routine Inspection
1 infraction
- 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
- Observation: Floor in Storage room is in bad condition
- Corrective Action(s): Replace/or repair the floor-noted in previous Jan inspection.
- Violation Score: 1
- 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
- Follow-Up Inspection
0 infractions
- Routine Inspection
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation: -Observed dishware being only washed and rinse NO Sanitizing step ??- slicer machine was stored in the second sink- NO ONION RING preparation in this facility
- -Wiping rags were in an empty container no Sanitizer -repeated violation violation ticket
- Corrective Action(s): All 4 steps of manual dishwashing must be done (Wash-Rinse-Sanitze-Air Dry- instructed staff to soak all dishware in sanitizer at time of visit.
- -Remove the slicer from this facility- all food perp must be done in other facility as per correction order and agreement
- -Clean wiping rags must be soaked in sanitizer at all time (use timer to change the sanitizer every 2 hrs)
- Violation Score: 15
- 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
- Observation: Due to dirt noted under equipment not able to verity pest free condition. These sitution hinder the proper pest control
- Corrective Action(s): Clean the facility , discard un used items and mont
- Violation Score: 9
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Accumulation of grease, oil noted under grill (dripping??), under sink, other equipment in kitchen , also under equipment in storage room, staff washroom
- Corrective Action(s): Clean the entire facility.
- Violation Score: 9
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: Dishwashing sink is leaking
- Corrective Action(s): Repair the leaking sink
- Violation Score: 3
- 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
- Observation: No one with FoodSafe training on site.
- Corrective Action(s): There must be at least one person with FS training in kitchen at all time. Violation ticket $230
- Violation Score: 1
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Routine Inspection
0 infractions